Process of manufacturing porous chocolate.



RICHARD DIERBACH, OF HAMBURG, GERMANY.

PROCESS OF MANUFACTURING POROUS CHOCOLATE.

No Drawing.

Specification of Letters Patent.

Application filed July 8, 1912.

Patented Nov. 19,1912.

Serial No. 708,224.

To all whom it may concern:

Be it known that I, RICHARD DIERBAOH, a subject of the King of Prussia,German Emperor, residing at the city of Hamburg, in the State ofHamburg, German Empire, have invented certain new and useful1mprovements in Processes of Manufacturing Porous Chocolate, of whichthe following is a specification.

This invention has for its object to pro- Vide an improved process forthe manufacture of porous chocolate from a mixture of cocoa and sugarwhich is comparatively poor in fat.

A chocolate mass which is poor in fat can be worked only to a moderateextent in the mixing and grinding machines, because if it is workedbeyond a certain degree it loses its plasticity owing to the fact thatthe cocoa butter is absorbed by the sugar to an increasing extent as thesugar becomes finer. The chocolate must therefore be richer in fat(which is the binding agent) the greater the degree of fineness to whichthe chocolate is ground, that is to say, the finer the sugar has become.For this reason it has been proposed to add a small quantity of water,say about 1 to 15- per cent, to the chocolate mass that is poor in fatbefore or during its treatment in the mixing or grinding machine. ThisWater serves to keep the sugar somewhat moist so that the latter willabsorb less of the fat which is required to bind the cocoa and sugartogether for producing a choco late mass that can be molded. It has alsobeen proposed for the purpose of enabling a chocolate mass poor in fatto be worked up more in the mixing machines and grinding roller millsand yet remain plastic to add to such chocolate some more water (up to 4per cent.) together with a binding agent, for instance agar-agar, starchflour, gelatin or a silicate of an alkali, which is dissolved or swelledin the added water. The cocoa fat then forms with the water and thebinding agent, when worked up, an intimate emulsion which imparts to thecon stituents of the chocolate mass a consistency that will allow ofmolding the same.

Now the present invention consists substantially in the use of aconcentrated solution of sugar as a means of binding together theconstituents of the chocolate mass.

i ccording to this invention there are added to a chocolate mass that ispoor in fat, about 5 to 10 per cent. of water which forms with a part ofthe sugar a syrup when heated during the working. The cocoa mass, waterand sugar or syrup are worked up together in the mixing machine into ahomogeneous mass which in contradistinction from ordinary chocolatecannot be molded into cakes in the usual chocolate molds. The largeamount of added water allows however of finely grinding the nonmoldablemass in roller mills so that the said mass forms on the surface of therollers tough thin sheets resembling guttapercha, which are scraped offinto a receptacle. In this receptacle the said layers collect to form aloose spongy mass from which the moisture that is not bound by the sugarevaporates during storage. In this manner there is produced a veryporous and crumbly chocolate mass of melting character such as has notbeen attainable hitherto in the working of chocolate masses that arepoor in fat.

It has already been proposed after working up a chocolate mass that isrich in fat, in a roller grinding mill, to scrape it off the rollersinto molds for the purpose of making chocolate of bark-like appearancesuch chocolate can, however, be made only from chocolate mass that isrich in fat.

The following is an example of the carrying out of the presentinvention. 70 parts of sugar are intimately mixed in a mixing machinewith 5 to 10 part-s of water and 30 parts of cocoa mass containing about50 to per cent. of fat. When a uniform mass has been produced the sameis worked up in a roller grinding mill such as is otherwise used as arule only for a chocolate mass rich in fat. After repeated treatment inthe mill the chocolate mass acquires a tough consistency and forms onthe surface of the rollers thin guttapercha-like layers which arescraped off and collected in boxes wherein they unite to form a spongyporous mass. This mass when cold is divided into blocks. The water thatis not bound by the sugar is then allowed to evaporate and the spongyblocks are divided by sawing or cutting into cubes,

disks, etc. In contradistinction to molded chocolate of equal poornessin fat the im proved chocolate mass is of considerably greater finenessand has a very pleasant delicate flavor, it melts readily on the tongue.

The melting of this improved chocolate in eating is due to thecircumstances that the sugar in the mass owing to the fineness and highdegree of porosity of the latter is immediately dissolved by the saliva.The chewing of the improved chocolate produces therefore a thoroughmixing of the saliva with the mass whereby its digestion is promoted inan extraordinary degree. In the case of the melting chocolates hithertoknown the melting sensation on the tongue is due to the liquefaction bythe heat of the cocoa fat which is present in abundance, and the pulpwhich is thus formed in chewing is naturally not prepared so favorablyfor digestion. The sugar (saccharose) in the mixture may be replacedwholly or partly by other kinds of sugar, for instance glucose. Thecontained sugar adapted to retain moisture prevents the mass frombecoming too dry and crumbly.

I claim:

The process of manufacturing porous chocolate consisting in working up amass of sugar, cocoa and water in grinding and mixing machines, scrapingoff the tough layers on the surface of the machine rollers andcollecting said layers in a receptacle for uniting to form a porousmass, allowing the free water to evaporate from the mass, and thendividing the mass into blocks, substantially as described.

In testimony whereof I aflix my signature in presence of two witnesses.v

RICHARD DIERBACH.

l/Vitnesses:

ERNEST H. L. MUMMENHOFF, FRANCIS R. STEWART.

